Chicken Pesto Pasta is a fresh, colorful dinner loaded with tender chicken, fragrant basil pesto, juicy cherry tomatoes, and creamy mozzarella. Tossed with perfectly cooked pasta, every bite has a delicious balance of savory Parmesan, fresh basil, garlic, and olive oil.
This easy chicken pasta is simple enough for a busy weeknight but impressive enough to serve when you’re entertaining. Use homemade basil pesto for maximum freshness or your favorite prepared pesto when you need dinner on the table even faster.
Why You’ll Love This Recipe
This Chicken Pesto Pasta recipe combines fresh ingredients with simple preparation for a meal that tastes restaurant-worthy without requiring hours in the kitchen.
The homemade basil pesto brings bright, herby flavor, while tender chicken makes the pasta satisfying enough for dinner. Cherry tomatoes add freshness and subtle sweetness, and mozzarella pearls create creamy bites throughout the dish.
It’s also incredibly versatile. Use linguine, spaghetti, penne, or another favorite pasta shape, and adjust the amount of pesto to create your ideal consistency.
Ingredients
For the Chicken Pesto Pasta
- 1 pound linguine, spaghetti, or penne
- 2 boneless skinless chicken breasts, sliced into strips
- 8 ounces fresh mozzarella pearls or cubed fresh mozzarella
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved lengthwise
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped basil, for garnish
For the Homemade Basil Pesto
- 3 loosely packed cups fresh basil leaves
- 3 tablespoons pine nuts
- 1 garlic clove
- ⅔ cup grated Parmesan cheese
- ⅔ cup extra-virgin olive oil
- Salt, to taste
Instructions
- Start by preparing the homemade basil pesto. Add the basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt to a food processor.
- Pulse several times until the ingredients are finely chopped and combined.
- With the food processor running on low speed, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly textured consistency. Avoid over-processing it into a completely creamy paste. Set aside.
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Before draining, reserve about ½ cup of pasta cooking water. Drain the pasta well and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Slice the chicken breasts into bite-sized strips and season generously with salt and freshly ground black pepper.
- Add the chicken to the hot skillet and cook for approximately 5 to 7 minutes, stirring occasionally, until golden and fully cooked through.
- Add the halved cherry tomatoes to the skillet. Season lightly with additional salt and pepper and sauté for approximately 3 minutes, just until the tomatoes begin to soften.
- Turn off the heat and add the drained pasta to the skillet.
- Add 1 cup of basil pesto and gently toss until the chicken, tomatoes, and pasta are evenly coated. If the pesto seems too thick, add a small splash of reserved pasta water or olive oil until you reach your preferred consistency.
- Fold in the fresh mozzarella pearls.
- Serve the Chicken Pesto Pasta immediately, garnished with fresh chopped basil, extra Parmesan, or freshly ground black pepper if desired.
Tips & Tricks
- Cook the pasta only until al dente so it doesn’t become too soft when tossed with the pesto.
- Reserve some pasta water before draining. The starchy water can help loosen the pesto and make it cling beautifully to the pasta.
- Avoid cooking basil pesto directly over high heat because excessive heat can dull its bright green color and fresh flavor.
- Slice the chicken into similarly sized pieces so everything cooks evenly.
- Don’t overcook the cherry tomatoes. They should soften slightly while still maintaining some texture.
- Fresh mozzarella pearls are convenient, but a fresh mozzarella ball cut into bite-sized cubes works equally well.
- Toast the pine nuts lightly before making the pesto for a deeper, nuttier flavor.
- Freshly grated Parmesan gives homemade pesto better flavor and texture.
- Add red pepper flakes if you prefer a little heat.
- Store-bought basil pesto works perfectly when you need an especially quick weeknight dinner.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired
Difficulty: Easy
Dietary Notes: Halal-Friendly
Notes
Linguine, spaghetti, penne, fusilli, farfalle, and rigatoni can all be used for this pesto chicken pasta.
For an extra vegetable boost, add baby spinach, zucchini, asparagus, broccoli, or roasted bell peppers.
Walnuts or almonds can replace pine nuts when making homemade pesto.
For an even faster dinner, prepare the pesto ahead of time and refrigerate it in an airtight container.
Serve with garlic bread, roasted vegetables, or a simple green salad for a complete meal.
Nutrition
Approximate nutrition per serving:
- Calories: 690
- Protein: 38g
- Carbohydrates: 60g
- Fat: 34g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 5g
- Sodium: 620mg
Nutrition values are estimates and will vary depending on the pasta, pesto, mozzarella, and serving size used.
FAQ
What pasta is best for Chicken Pesto Pasta?
Linguine, spaghetti, penne, fusilli, and farfalle are all excellent choices. Long pasta creates silky pesto-coated strands, while short pasta catches pesto in its curves and ridges.
Can I use store-bought pesto?
Absolutely. Store-bought pesto makes this chicken pesto pasta recipe even quicker. Choose a fresh refrigerated basil pesto when possible for the closest flavor to homemade.
Should pesto be heated before adding it to pasta?
Pesto doesn’t need to be cooked. Tossing it with freshly cooked pasta provides enough warmth while helping preserve the pesto’s fresh basil flavor and vibrant color.
How can I keep pesto pasta from becoming dry?
Reserve some pasta cooking water before draining. Add it a tablespoon or two at a time while tossing the pasta with pesto. A small amount of extra olive oil can also help.
What vegetables go well with pesto chicken pasta?
Cherry tomatoes, spinach, zucchini, asparagus, broccoli, peas, mushrooms, and roasted peppers all pair beautifully with basil pesto pasta.
Can I make Chicken Pesto Pasta ahead of time?
Yes, but the dish has its freshest flavor and texture immediately after preparation. You can make the pesto and cook the chicken ahead of time, then cook the pasta and assemble everything shortly before serving.
Storage
Refrigerator: Transfer leftover Chicken Pesto Pasta to an airtight container and refrigerate for up to 3 days.
Freezer: The chicken and pesto can be frozen separately, but freezing the fully assembled pasta isn’t ideal because fresh mozzarella and pasta may change texture after thawing.
Reheating: Reheat gently in a skillet over low heat with a small splash of water or olive oil. Avoid prolonged high heat, which can dry out the chicken and reduce the pesto’s fresh flavor.
Similar Recipes
Chicken Pesto Pasta – Easy Fresh & Flavorful Dinner
Ingredients
For the Chicken Pesto Pasta
- 1 pound linguine spaghetti, or penne
- 2 boneless skinless chicken breasts sliced into strips
- 8 ounces fresh mozzarella pearls or cubed fresh mozzarella
- 1 cup basil pesto
- 1 cup cherry tomatoes halved lengthwise
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Fresh chopped basil for garnish
For the Homemade Basil Pesto
- 3 loosely packed cups fresh basil leaves
- 3 tablespoons pine nuts
- 1 garlic clove
- ⅔ cup grated Parmesan cheese
- ⅔ cup extra-virgin olive oil
- Salt to taste
Instructions
- Start by preparing the homemade basil pesto. Add the basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt to a food processor.
- Pulse several times until the ingredients are finely chopped and combined.
- With the food processor running on low speed, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly textured consistency. Avoid over-processing it into a completely creamy paste. Set aside.
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Before draining, reserve about ½ cup of pasta cooking water. Drain the pasta well and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Slice the chicken breasts into bite-sized strips and season generously with salt and freshly ground black pepper.
- Add the chicken to the hot skillet and cook for approximately 5 to 7 minutes, stirring occasionally, until golden and fully cooked through.
- Add the halved cherry tomatoes to the skillet. Season lightly with additional salt and pepper and sauté for approximately 3 minutes, just until the tomatoes begin to soften.
- Turn off the heat and add the drained pasta to the skillet.
- Add 1 cup of basil pesto and gently toss until the chicken, tomatoes, and pasta are evenly coated. If the pesto seems too thick, add a small splash of reserved pasta water or olive oil until you reach your preferred consistency.
- Fold in the fresh mozzarella pearls.
- Serve the Chicken Pesto Pasta immediately, garnished with fresh chopped basil, extra Parmesan, or freshly ground black pepper if desired
Notes
Conclusion
This Chicken Pesto Pasta brings together everything you want in an easy pasta dinner: juicy seasoned chicken, fragrant basil pesto, sweet cherry tomatoes, creamy fresh mozzarella, and perfectly cooked pasta.